Asparagus & Warm Goat Cheese Salad


Serves 4

Ingredients for Shrimp

1 large ear of Corn, unpeeled
1 large Portobello Mushroom Cap
1 small Vidalia Onion or Texas Sweet
20 Asparagus spears cooked in boiling salt
water for 1 minute (less time if pencil)
3 cloves Garlic (one sliced and 2 chopped)
1 cup White Balsamic Vinegar
(can substitute black)
8 tbsp Extra Virgin Olive Oil
4 oz Micro Greens available at Saturday
Farmers Market from Mebe Farms
4 portions 1.75 oz of Goat Cheese
(from Logs)
1/2 cup chopped Hazelnuts, lightly toasted
2 tbsp chopped Parsley
2 tbsp chopped Rosemary
Salt and Pepper to season

Method for Portobello

  • Drizzle potobello cap with 1 tablespoon of each vinegar and oil, sliced garlic and a pinch of each herb.
  • Let marinate for 1 hour, then season, grill, cool, slice thin and reserve.
  • 301 East Woodlawn Road, Charlotte, NC, 28217

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    Harpers ToGoGo
    6530 Fairview Road, Charlotte, NC, 28202

    Harper’s Blue Ribbon Diner
    121 West Trade, Charlotte, NC, 28202